Very good. But a bit rubbery the first time around. The second time I added 1/2 tsp baking powder and they fluffed up - rubbery texture GONE. I mix up the spices sometimes. Even with the sodium content of the cottage cheese I still add about 1/8 to 1/4 tsp salt to improve the flavor. I use whole eggs to avoid waste. I also blend the oatmeal FIRST to make it more flour-like. I remove the oatmeal flour, then blend the wet ingredients and add the oatmeal back in a little at a time so it doesn't stick in blobs around the edges.
Very good. But a bit rubbery the first time around. The second time I added 1/2 tsp baking powder and they fluffed up - rubbery texture GONE. I mix up the spices sometimes. Even with the sodium content of the cottage cheese I still add about 1/8 to 1/4 tsp salt to improve the flavor. I use whole eggs to avoid waste. I also blend the oatmeal FIRST to make it more flour-like. I remove the oatmeal flour, then blend the wet ingredients and add the oatmeal back in a little at a time so it doesn't stick in blobs around the edges.
I had all the ingredients, and must say these were a change from the usual waffle. I liberally sprayed my waffle iron with non-stick spray, and they still stuck (even though the waffle iron itself is a non-stick waffle iron) - how I managed a picture I'm not sure, but these waffles need some help to prevent them from turning into a lego style waffle.
Loved these waffles! I used 4 whole eggs instead of wasting 3 egg yolks (just a personal preference). I would do a few things differently next time though... I put the oats into the blender first which made it hard to mix so I would put the oats in last. The waffles didn't stick in my cast iron waffle maker like other reviewers said but they also didn't rise much. next time I'd add some baking powder to give them a little more fluff. Great recipe! Thanks:)
Excellent recipe. I followed a couple of recommendations of others by adding 1/4 teaspoon of baking soda and 1/4 teaspoon of baking powder to the batter. I also mixed all in my food processor. I ground the oatmeal to a flour consistency first removed it from the processor and added the baking soda and baking powder to it. I then mixed the remaining ingredients and added back the dry. Results were a crisp on the outside tender on the inside waffle!
Love them! I made this for my husband and just told him it was a new recipe (but didn't tell him they were healthy or what was in them). He said they were good and gobbled them up. This will be a new addition to our breakfast rotation! I added a little baking soda and they were fluffy and crispy. I sprayed the waffle iron and they came right out with no problems.
I'll keep it short. I followed the other suggestions. I did the 4 eggs. I added 1 tsp baking soda. The one thing I did different that I think would help a ton is I added 2 heaping tbsp of coconut oil. My dad's a health nut and he's always been big on healthy fats with your grains to help you digest. Plus no sticking issues.
I have made these one hundred times as a meal prep for weekly breakfasts. The first time I made them as directed and they were good. This is a great recipe to tweak. The following million times I have made this have been much different. First I blend two cups of oats in my food processor so that it becomes flour-like. I then pour that into a bowl for a minute while I mix everything else into the food processor. I use: 4 whole eggs Teaspoon each of baking soda and powder Whole tub of store brand fat free pineapple cottage cheese Splash vanilla Pinch cinnamon 2 TBS turmeric 3-4 scoops FurtherFood collagen peptides 2-3 TBS chia seeds I blend all of that together and then add the oat-flour back in and mix again. This makes 10 waffles- enough for my boyfriend and I each to have one until I make them again. I usually eat mine with peanut butter and a sliced banana on top; sometimes drizzled with maple syrup. Thank you for this recipe- sorry I hacked it all up! STILL GREAT!
The basic recipe is great I played with it a bit and now I have the best tasting protein waffles I ever made with a nice waffle like texture not so rubber like the usual protein pastries. I replaced the cottage cheese by 2 % fat greek joghurt (200g) increased honey to 20 g added 30 g of vanilla whey protein and 1/2 package of baking powder. Makes 6 waffles with my maker with 147kcal each ( 13 g protein 4 g fat 14 g carbs).
Excellent healthy recipe for high protein low fat and great taste. I used 3 whole eggs and 2 whites. I added 1/4tsp baking powder.
Tried this recipe stunk up my entire house, did not cook well, and was completely flavorless even though I added in extra vanilla, honey, and cinnamon. Plus I put in some blueberries. Will not be making these again.
